Hawaiian Coconut Shrimp
Makes 4 servings
  • 1 pound jumbo fresh shrimp, peeled and deveined (tails left on)
  • ½ cup canned coconut milk
  • ¼ cup fresh orange juice
  • 4 teaspoons hot sauce
  • 4 (¼-inch-thick) slices fresh pineapple, quartered
  • 1 cup coarsely chopped ham
  • 3 green onions, cut into 1-inch pieces
  • ¼ cup sweetened flaked coconut, toasted
  1. In a large resealable plastic bag, combine shrimp, coconut milk, orange juice, and hot sauce. Seal bag, tossing gently to combine. Refrigerate for 1 hour.
  2. Preheat grill to high heat (400° to 450°). Place a 12-inch cast-iron skillet on grill to heat for 15 minutes. Spray skillet with nonflammable cooking spray.
  3. Add pineapple to skillet; cook, turning once, until lightly browned, about 2 minutes. Remove from skillet. Add ham and green onion; cook, stirring frequently, until lightly charred, about 2 minutes. Remove from skillet.
  4. Drain shrimp, discarding marinade. Add shrimp to skillet; cook until pink and lightly browned, about 4 minutes. Return pineapple, ham, and green onion to skillet. Remove from heat; sprinkle with coconut, and serve immediately.
Recipe by Southern Cast Iron at https://www.southerncastiron.com/hawaiian-coconut-shrimp/